For the apple sauce: peel, quarter and chop the apples –
work quickly as the air will turn them brown. Put in a pan with 100ml
water. Cover and bring to the boil. Cook until the apples collapse. Remove form the heat and stir in the butter and sugar.

For the latke: peel and grate the onion on the large hole
side of a cheese grater. Peel and grate the potatoes and mix with the
onion. Squeeze the mixture dry by pressing the mixture between your
hands.
Lightly beat the eggs with a generous pinch of salt. Sift over
the flour gradually, stirring until the batter is smooth. Add the
potatoes and onion and stir well.
Heat 1 cm oil in a frying pan. Drop spoonfuls of the latke mixture
into the hot oil and flatten a little with the back of the spoon. Lower the heat so that the pancakes cook through evenly. After
2–4 minutes, when the bottom is golden brown and has formed a crust,
turn and cook the other side. While the latkes are cooking, preheat the grill. Grill the bacon until crisp.

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BACON SHOW FEATURE

Edible Baja Arizona—a magazine celebrating the foodways of Tucson and the borderlands; featuring an array of stories and photographs that celebrate the joys of eating locally, explore the rich food heritages of Baja Arizona, and advocate for the importance of relocalizing our foodshed. Edible Baja on Twitter.